I’m so excited to share with you my keto chicken chili recipe! I’ve been making this dish for years, and it’s always a hit with my family. The best part?
It’s not only delicious, but it’s also super easy to make and packed with healthy nutrients. I love that it’s a one-pot wonder, too – just throw all the ingredients in a big pot and let it simmer away. The flavors meld together perfectly, and the result is a hearty, comforting meal that’s perfect for any occasion.
Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a party, this keto chicken chili is sure to please. And don’t even get me started on the health benefits – by using grass-fed beef and plenty of veggies, we’re loading up on protein, fiber, and vitamins galore. Plus, the chili peppers add just the right amount of spice without overpowering the dish.
My kids devour this stuff – they can’t get enough of it! And as for me, well… let’s just say I’m happy to have another excuse to spend time in the kitchen experimenting with new recipes and flavor combinations.
So grab your apron, get cooking, and enjoy every last bite of this tasty keto chicken chili!
Keto Chicken Chili
4.7 from 1815 votes
A hearty, low-carb chicken chili that is perfect for a ketogenic diet. Packed with shredded chicken, tomatoes, and spices, it is a warming and satisfying meal.
1 pound boneless skinless chicken breasts, cut into small cubes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for heat)
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 cup chicken broth
1/2 cup heavy cream
Salt and black pepper to taste
1/4 cup chopped fresh cilantro for garnish
👨🍳Directions
1Heat olive oil in a large pot over medium heat until shimmering.
2Add diced onion and cook for 3 to 4 minutes until softened and translucent.
3Stir in minced garlic and cook for 30 seconds until fragrant.
4Add the cubed chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
5Sprinkle chili powder, cumin, paprika, and cayenne over the chicken and onions.
6Stir well to coat and cook for 1 minute until the spices are fragrant.
7Pour in the diced tomatoes, tomato sauce, and chicken broth.
8Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer uncovered for 15 minutes, stirring occasionally, until the chili thickens slightly.
9Stir in the heavy cream and season with salt and black pepper to taste.
10Simmer for an additional 2 to 3 minutes until the chili is hot and creamy.
11Remove from heat and garnish with chopped cilantro before serving.
For a thicker chili, let it simmer a few minutes longer. Adjust the cayenne to your preferred heat level. This chili stores well in the refrigerator for up to 4 days.
Watch Video Of How Keto Chicken Chili Works
One of my favorite things about this keto chicken chili is how easily it stores and reheats – just divide it into individual portions and freeze them for later use. When you’re ready to serve, simply thaw overnight in the fridge or reheat from frozen using your stovetop or microwave.
And don’t forget about all those amazing leftovers! Whether you’re planning a family gathering or just want something easy for dinner tonight, consider doubling (or tripling) this recipe – everyone will love it!
As for me? Well…
let’s just say I’m already thinking about what variations I’ll try next time around…
❓ Frequently Asked Questions About Keto Chicken Chili
Q: What is the perfect ratio of ground meat to veggies in this recipe?
A: I like to use about 1/3 ground meat (you can use either beef or turkey) to 2/3 veggies (onions, bell peppers, etc.). This gives you plenty of protein without overpowering the dish with too much meat. Plus, it makes it easier to stretch the recipe out over several meals if you’re planning ahead.
Q: Can I make this recipe in advance?
A: Absolutely! In fact, I often make a big batch of this chili on Sunday afternoons and then portion it out into individual servings throughout the week. Just be sure to store it in an airtight container in the fridge and reheat it gently when you’re ready to serve.
Q: How do I adjust the seasoning if I don’t like spicy food?
A: If you’re not a fan of super spicy food, you can simply omit the jalapenos or substitute in some milder peppers instead (like Anaheim or Poblano). You can also reduce the amount of chili powder used – start with half the amount called for in the recipe and add more to taste.
Q: Can I make this recipe in a slow cooker?
A: Yes! This recipe is perfect for slow-cooking – just brown your meat and sauté your veggies before adding everything to your slow cooker along with some broth or stock. Let it cook all day while you’re busy with other activities.
Q: What if I want to make this recipe vegetarian?
A: Easy peasy! Simply swap out the ground meat for some cooked beans (black beans work great) or textured vegetable protein (TVP). You may need to adjust the liquid levels slightly depending on how much moisture your chosen protein source absorbs.
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